Ingredients
Pad Thai
- 8 oz. rice noodles or one large spaghetti squash
- 1 Tbs. toasted sesame oil
- 14 oz.+ cubed unflavored tofu or chicken, or uncooked, deveined shrimp
- 1 Tbs. granulated cane sugar
- 6-9 oz. gluten-free Pad Thai sauce (e.g. Maesri or Thai Kitchen®) – add more if the final dish is too dry
- 1/8-1/4 cup San-J Thai Peanut Sauce (or may use additional Pad Thai sauce)
- 1 ½ cups chopped mushrooms or other chosen veggies (e.g. green beans, carrots, diced zucchini, okra …)
- ½ cup bok choi spinach, kale or other greens
- 1 cup bean sprouts rinsed well
- 2 tsp. peeled and chopped fresh ginger (optional)
- chopped peanuts for garnish (optional)
Instructions
- Prepare noodles according to package directions. Cook, drain and set aside.
- Preheat a large wok or skillet and heat the sesame oil over medium-high heat.
- Add your chosen protein (tofu or chicken – do not add the shrimp at this point or it will over-cook and be tough) and sprinkle with sugar. Sauté until lightly browned at the edges, then add the sauces (add shrimp at this point, if using) and the mushrooms or other chopped vegetables of your choice. The longer you can cook your protein in the sauces, the more rich the flavor; just be sure not to let them burn!
- When cooked through, add the greens, bean sprouts and ginger, tossing until heated, approximately 2 minutes.
- Serve warm with chopped peanuts for garnish.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.